Spanish Tortilla

1. Set a large non-stick frying pan over low heat. Cook the onion slowly in the oil and butter until soft but not browned, around 15 minutes. Add the potatoes, cover the pan and cook for a further 15 to 20 minutes, stirring now and then so they cook evenly.
2. When the potatoes are soft and the onion looks glossy, crush in 2 garlic cloves and stir, then pour in the beaten eggs.
3. Put the lid back on and let the tortilla cook gently. After 20 minutes the edges and base should be golden and the top set, with the middle still a little wobbly. To turn it, slide it onto a plate, put another plate over the top, flip the whole thing, then slide it back into the pan to finish. Once cooked, turn out onto a plate and serve warm or cold, scattered with the chopped parsley.
4. To go with it, take slices of warmed baguette, prick them all over with a fork, rub with the remaining garlic, pile on grated tomatoes and finish with sea salt and a drizzle of olive oil.

Tips from the ZestyPlate Kitchen

• Keep the heat low under the potatoes and onions so they soften and sweeten rather than brown.
• Let the mixture sit for a moment off the heat before you cook it through.
• A reliable non-stick pan takes the fear out of the flip.
• Leave the centre a touch soft, as it carries on setting once it rests.